These crunchy spring rolls are as popular in Thai cuisine as they are in the Chinese. Thais fill their version with a garlic, pork and noodle filling.
makes about 24
4 - 6 dried Chinese mushrooms, soaked
50 g (2 oz) bean thread noodles, soaked
30 ml (2 tbsp) vegetable oil
2 garlic cloves, chopped
2 red chillies, seeded and chopped
225 g (8 oz) minced pork
50 g (2 oz) chopped cooked prawns
30 ml (2 tbsp) fish sauce
5 ml (1 tsp) granulated sugar
1 carrot, finely shredded
50 g (2 oz) bamboo shoots, chopped
50 g (2 oz) beansprouts
2 spring onions, chopped
15 ml (1 tbsp) chopped coriander
30 ml (2 tbsp) flour
24 x 15 cm (6 in) square spring roll wrappers
freshly ground black pepper
oil for frying
1. Drain and chop the mushrooms. Drain the noodles and cut into short lengths, about 5 cm (2 in) .
2. Heat the oil in a wok or frying pan, add the garlic and chillies and fry for 30 seconds. Add the pork, stirring until the meat is browned.
3. Add the noodles, mushrooms and prawns. Season with fish sauce, sugar and pepper. Tip into a bowl.
4. Mix in the carrot, bamboo shoots, beansprouts, spring onions and chopped coriander for the filling.
5. Put the flour in a small bowl and mix with a little water to make a paste. Place a spoonful of filling in the centre of a spring roll wrapper.
6. Turn the bottom edge over to cover the filling, then fold in the left and right sides. Roll the wrapper up almost to the top edge. Brush the top edge with flour paste and seal. Repeat with the rest of the wrappers.
7. Heat the oil in a wok or deep-fat / fryer. Slide in the spring rolls a few at a time and fry until crisp and golden brown. Remove with a slotted spoon and drain on kitchen paper. Serve hot with Thai sweet chilli sauce to dip them into, if liked.